Canning Fruit Cocktail

Ingredients

Procedure

Stem and wash grapes, and keep in ascorbic acid solution.

Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1½ minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into ½ inch cubes and keep in solution with grapes.

Peel, halve, and core pears. Cut into ½ inch cubes, and keep in solution with grapes and peaches.

Combine sugar and water in a saucepan and bring to boil.

Drain mixed fruit.

Add ½ cup of hot syrup to each jar. Then add a few cherries and gently
fill the jar with mixed fruit and more hot syrup, leaving ½ inch headspace.